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Here are some links you might want to check out if for no other reason, future reference
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When you have purchased 1 machine from us, any model, then the next machine purchase will be discounted. An 8% discount on any model, for you or your friends or family. So, should you decide that you need another machine or want to upgrade, please email me first, the website will not know to do this.
My email is healthproducts2@gmail.com
You can see all the Rife machines, the Zappers and the Beck Machines
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Rife Digital Professional V3
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Our Rife machines are completely programmable. They come with a instruction/frequency manual with over 3500 different disease conditions and their frequencies. And there is also a USB drive that comes with the machine which has the available translations for the Instruction Manual:
Comes with:
Rife Digital Professional V3
User Manual
USB drive with language translations
(6) Velcro Straps
(4) Flex Straps
(4) Leads
Power Supply that works anywhere in the world
Case
The Rife machines are easy to use, only takes a minute or two to program once you know how and we are available for support by either phone or email should you have any questions.
The machine has 30 groups with presets programmed in. Any of them can be changed and you can make that Group SWEEP specific to what you want to be working on. It's a really nice feature. If you have any questions on this please email me at healthproducts2@gmail.com
How Can This Work?
Dr. Rife discovered that when viruses, bacteria and parasites are bombarded with electrical pulses of the right frequency, they shake apart. This is an inherent characteristic shared by all objects and living beings called "Resonant Frequency," which is the frequency at which an object naturally vibrates.
Resonant frequencies are what makes a string on a stringed instrument produce a certain note. But resonant frequencies, in addition to producing music can also cause objects to shake so uncontrollably that their stability is undermined. This is what happened to the Tacoma Narrows Bridge in 1940. The wind reached resonance with the bridge and it shook apart. The same is true with pathogens. When the frequency being introduced into the body by way of feet and/or hand straps, mat or belt reaches resonance with whatever pathogen it resonates with, it undermines it's stability and kills it.
Another example is when a soprano hits a high note and a wine glass shatters. A simple premise. And if you are treating something that you don't have nothing will happen. Imagine that same vocalist singing that high note, but no wine glass is present. The note sounds and nothing else happens.
More Info
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For a more detailed description of both the Rife Healing Mat and Rife Healing Belt Click HERE
And here is a video that will show you how to use what is in the Super Mat Pack
This is an accessory to the Rife and Zapper Professionals, the V2 & V3 models and the Rife Ultimate, Zapper Ultra or the Trio models.
This is the 2017 upgrade. It is made with a more fabric like material so it will be more comfortable to sleep with and/or wear.
It will be an excellent way to resolve the problem of treating pets, and kids. Use it overnight under a thin fitted bed sheet, or use it while sitting down with your bare feet on the Pad. Lay it on top of you or wrap it around a sore muscle. Good way to target a particular body part as well. For Ex., if you have a lung issue you can wrap the mat around your chest. Both the mat and belt come with an extension piece for larger bodies.
If you have any sensitivity, wear a thin T-shirt, very thin socks, or very thin pants.
Here is a link for the type of materials you can use. It makes a difference. Materials
With the Rife or Zapper Professional V2, or the V3 you can adjust the voltage down to 14.5v or 12.5v and use it in direct contact with the skin. If you have any sensitivity than use it at the 17v setting under a thin bed sheet or with a thin T-shirt, leggings or thin pants. You shouldn't have a problem with it in direct contact with your skin at the 12.5v setting. I use it this way all the time.
If you have the Rife Ultimate or the Zapper Ultra or the Trio Models you will want to use it with a thin material between you and the mat or belt. These models do not have a voltage adjustment.
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Hello! Please let me introduce myself, my name is Aja, I am a mother of 3, wife to an amazing man and a I am also a passionate photographer. I have struggled with my weight and feel like I’ve tried all the eating plans, Whole 30, Weight Watchers and Atkins just to name a few and I succeeded until I failed. A friend turned me onto Pure Exogenous Ketones, WOW what a game changer!!! Since starting ketones I’ve lost 42 pounds, I’m a more present mom and have more energy to do the things I truly enjoy! This doesn’t require eating full Keto, working out or completely changing your lifestyle. What are Ketones? How do they work?Take a look at this short video
To contact Aja, mommavalm@gmail.com or 206-321-4394 (Pacific Time)
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We always suggest organic ingredients and at least no GMOs
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Hunza Diet Bread is a delicious, dense, chewy bread that’s very nutritious and is almost impervious to spoilage. The following recipe makes a huge batch of approximately 60 (sixty) x 2 inch squares, high in protein, vitamins and minerals.
Keeps weeks at room temperature, even longer in the fridge and indefinitely in the freezer.
The recipe for this wonderful bread is as follows:
Recipe 1
- 4 cups of water
- 3.5 (three & one half) to 4 pounds of natural buckwheat or millet flour
- 1.5 (one & one half) cups of canola oil
- 1.5 (one & one half) cups of natural unrefined sugar
- 16 ounces of honey
- 16 ounces of molasses
- 4 ounces of powdered soya milk (half cup)
- 1 teaspoon sea salt
- 1 teaspoon cinnamon
- 1 teaspoon ground nutmeg
- 2 teaspoons baking powder (non aluminium)
Hunza Diet Bread has a taste that is very satisfying and chewy all on its own, but you may also add if required, apricots, raisins, chopped walnuts, almonds, sliced dates to the above ingredients.
Mix ingredients. Grease and lightly flour cooking pan(s).
Ideally use baking trays with about 1 inch high sides. Pour batter in pan(s) half an inch thick over the base.
Bake at about 300 degrees fahrenheit (150 C.) for 1 hour.
After cooking, dry the bread in the oven for two (2) hours at a very low heat – 90 degrees fahrenheit (50 C). After it is cooled tip out and cut into approx 2 inch x 2 inch squares.
Store it wrapped in cloth in a container.
You may need to repeat the baking depending on the size of your baking pan, and oven, until all the mixture has been used. Hunza Diet Bread is made from natural buckwheat or millet flour. It is rich in phosphorus, potassium, iron, calcium, manganese and other minerals, as nothing has been destroyed in the preparation from the wheat. Thus it contains the essential nourishment of the grain.
This is why you must ONLY use natural buckwheat or millet flour to make your own Hunza Diet Bread….. Good luck and good health .. bon appetite!
Suggestions to lose weight with HUNZA DIET BREAD
There are many ways to do it. This is another benefit. It’s flexible. Here are some typical plans. Each piece of bread is thinly spread with butter for a total of approximately 100 calories.
Plan A: Eat 1 piece every 5 hours of the 16 hours you’re awake. That’s 3 pieces which total 300 calories. This is the fastest way to lose weight I know of. It works faster than any high protein diet. Why? You have more energy and burn more calories. Second, the high fiber bread keeps your digestive system regular. Third, your body stays healthy. A healthy body means a properly functioning metabolic system.
Plan B: Really gorge yourself with the bread. Two pieces every four hours for a total of 8 pieces but only 800 calories. You’ll feel full all day. In fact, I doubt many people could eat this much of the bread.
Plan C: Eat a piece in the morning for breakfast and a piece 3 hours before your dinner and you will eat a great deal less.
Plan D: Eat a piece of HUNZA DIET BREAD, 10 minutes before you eat your regular meal. When we do this we eat only a fraction, such as 1/4 of what we would normally eat. If we wait longer than 10 minutes we don’t want to eat at all.
Plan E: Eat the bread at the end of meals that don’t fill you up enough, such as low calorie meals. This is a perfect way to use the bread. You eat a low calorie meal, enjoy it, then eat a piece or two of bread to fill you up. Perfect! No suffering and no urge to snack.
Plan F: Alternate Plan A, B, C, D. We recommend an alternation of the plans, but some people who just want to get the weight off as soon as possible will use Plan A exclusively.
Recipe Two
- 1 (.25 ounce) package active dry yeast
- 2 cups bread flour
- 1 cup whole wheat flour
- 1/4 cup wheat germ
- 1/4 cup packed brown sugar
- 1 teaspoon salt
- 2 tablespoons butter
- 3/4 cup golden raisins
- 1/4 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1 1/2 cups warm water (110 degrees F/45 degrees C)
Directions
Place ingredients in the pan of the bread machine in the order suggested by the manufacturer. Select the Dough/Manual setting and Start.
After the first rise, remove the bread from the bread machine. Shape into two loaves, and place into lightly greased 7×3 inch loaf pans. Allow the dough to rise until doubled in volume, but not more than an inch above the top of the pan.
Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.
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Beef Skewers with Romesco Sauce
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Serves 6 as an appetizer; 4 as a main course
These are a popular choice in tapas bars. This version uses flavorful sirloin with a quick and easy recipe for Spain’s famous almond-and-red pepper sauce.
Ingredients
Romesco Sauce
3/4 cup 1/2-inch cubes stale bread
1/3 cup Marcona almonds
2 small garlic cloves, chopped
1 small tomato, seeded and coarsely chopped
1 cup drained roasted red bell peppers
2 1/2 teaspoons sherry vinegar
3/4 teaspoon fine sea salt
1/4 teaspoon smoked paprika (pimentón)
2 tablespoons extra-virgin olive oil
Beef Skewers
1 tablespoon extra-virgin olive oil
1 clove garlic, minced
1 teaspoon sweet paprika
1 teaspoon ground cumin
1/2 teaspoon fine sea salt
Pinch cayenne or hot paprika
1 1/4 pounds beef sirloin, trimmed of fat and cut into 1-inch cubes
Method
For the sauce, combine bread and almonds in a food processor and process until finely ground. Add garlic, tomato, peppers, vinegar, salt and smoked paprika; process until puréed, stopping to scrape down the sides of the bowl once or twice. With the machine running, pour the oil through the feed tube. Transfer to a bowl.
For the beef, soak 12 small (6-inch) bamboo skewers in cold water for at least 30 minutes before cooking. In a large bowl, whisk together oil, garlic, sweet paprika, cumin, salt and cayenne. Add beef cubes, toss to coat, and set aside for at least 10 minutes, or refrigerate up to 1 day.
Heat a grill pan over high heat or prepare an outdoor grill for medium-heat cooking. Thread 3 to 4 beef cubes on each skewer, being sure that the tip is covered by beef. Grill, turning occasionally, until beef is browned, 4 to 5 minutes on an outdoor grill and 6 to 7 minutes on a grill pan. Serve the skewers hot with room temperature Romesco sauce.
Nutrition
Per serving (based on 6 servings): 300 calories (170 from fat), 19g total fat, 4g saturated fat, 60mg cholesterol, 690mg sodium, 9g total carbohydrate (2g dietary fiber,3g sugar), 23g protein
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Big Beautiful Salad with Miso Dressing
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Serves 8
A fabulous offering for a crowd. You can make both the salad and dressing up to 8 hours ahead but wait until just before serving to toss the two together.
Ingredients
4 ounces (about 8 cups) mixed baby lettuces
1/2 small head radicchio, chopped
1 (15-ounce) can no-salt-added garbanzo beans, rinsed and drained
1 1/2 cups cooked and cooled wheat berries or barley
1 bunch radishes, whole, halved or quartered
1 cucumber, thinly sliced
3 tablespoons lemon juice
3 tablespoons apple juice
3 tablespoons white miso paste
1 shallot, finely chopped
Method
In a very large bowl, combine lettuce, radicchio, garbanzos, wheat berries, radishes and cucumber. In a small bowl, whisk together lemon juice, apple juice, miso, shallot and 1 tablespoon water. Drizzle dressing over the salad and toss.
Nutrition
Per serving: 100 calories (10 from fat), 1g total fat, 0g saturated fat, 0mg cholesterol, 190mg sodium, 20g total carbohydrate (4g dietary fiber, 3g sugar), 4g protein
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Cheesy Lasagna Rools with Spinach and Ricotta
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Serves 4 to 6
Kids love this dish and thankfully it’s easy to customize to their tastes. Start with the basic recipe then add cooked sausage, pepperoni or black olives, if you like. Little hands can spread the cheese or sauce, sprinkle the fillings or roll up the pasta.
Ingredients
Salt
1/2 pound (8 to 10) uncooked lasagna noodles
Nonstick cooking spray
1 cup ricotta cheese
1 1/2 cups prepared marinara sauce
1 1/2 cups packed baby spinach
1/2 cup shredded mozzarella
Method
Preheat oven to 400°F. Meanwhile, bring a large pot of salted water to a boil, add noodles and cook until al dente, 8 to 10 minutes. Drain well and gently transfer to a clean work surface.
Grease a small roasting pan or casserole dish with cooking spray; set aside. Working with one noodle at a time, spread with about 2 tablespoons of the ricotta and 2 tablespoons of the marinara then top with spinach. Starting at one end, roll up noodle snugly then arrange in pan either seam-side down or with the rolls close enough together to hold each other closed. Pour remaining marinara over assembled rolls then sprinkle with mozzarella and bake until golden and bubbly, 20 to 25 minutes.
Nutrition
Per serving (about 7oz/189g-wt.): 350 calories (100 from fat), 11g total fat, 6g saturated fat, 35mg cholesterol, 670mg sodium, 47g total carbohydrate (4g dietary fiber, 9g sugar), 16g protein
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Serves 12
Coconut oil and toasted shredded coconut add a subtle flavor to this snack cake spiced with cardamom and cinnamon. It’s perfect for morning brunch or an afternoon snack.
Ingredients
For the Crumb Topping
1/2 cup light brown sugar
1/2 cup toasted unsweetened flaked coconut
1/3 cup all-purpose flour
1/3 cup solid refined coconut oil, plus more for the pan
For the Cake
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
3/4 cup sugar
1/2 cup refined coconut oil
2 large eggs
1/2 cup milk or canned light coconut milk
1 teaspoon pure vanilla extract
Method
Preheat oven to 350°F. Oil an 8-inch-square baking pan.
To make the crumb topping, stir together sugar, coconut and flour in a medium bowl. With fingers or a pastry blender, work in coconut oil until mixture resembles coarse crumbs. Set aside.
For the cake, whisk together flour, baking powder, cardamom, cinnamon and salt in a large bowl. In a separate large bowl, with an electric mixer on medium-high speed, beat sugar and coconut oil until light and fluffy, about 3 minutes. Reduce speed to low and add eggs, one at a time, mixing well after each addition and scraping down sides of bowl. Add flour mixture, alternating with milk, beginning and ending with flour mixture, just until combined. Stir in vanilla.
Spoon batter into prepared pan and smooth the top. Sprinkle evenly with crumb topping. Bake about 40 minutes or until a toothpick inserted in center of cake comes out clean. Let cake cool completely before serving.
Nutrition
Per serving: 320 calories (170 from fat), 19g total fat, 16g saturated fat, 30mg cholesterol, 160mg sodium, 35g total carbohydrate (1g dietary fiber, 18g sugar), 4g protein
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